andes chocolate mint cookies

I think I found the homemade version of Girl Scouts Thin Mints - but soft and not crunchy! This was an interesting way to make the cookie dough since you have to mix butter, sugar and chocolate over low heat. I guess that's because you need the chocolate to be melted.

Recipe can be found here or I've reprinted below.

Anyway, it looks like I forgot to take a picture of the cookie dough. But here are pictures from the rest of the process.


While the dough was chilling, I had to unwrap all the Andes mints. It took a while, mostly because one went on the plate and one went in my mouth...



Be careful when spreading the chocolate - you don't want to lick the spoon after each cookie!



These cookies need to sit and cool for at least an hour so the chocolate can set and you can start stacking them.





Andes Mint Chocolate Cookies

* 3/4 cup butter
* 1 1/2 cups packed brown sugar
* 2 tablespoons water
* 12 ounces semi-sweet chocolate chips (2 cups)
* 2 large eggs
* 2 1/2 cups AP flour
* 1/2 teaspoon salt
* 1 1/4 teaspoons baking soda
* Andes mints candies, broken in half

1. Heat oven to 350°F.
2. Over low heat, combine butter, sugar and water. Heat until melted and add chocolate chips until partly melted. Remove from heat and stir. Pour into large mixing bowl. Let stand 10 minutes to cool slightly.
3. Beat in eggs one at a time on high speed. Reduce mixer to low speed and add flour, salt and baking soda. Beat until well-blended.
4. Chill one hour.
5. Roll into balls, place two inches apart on parchment paper-lined baking sheets. Bake for 10 minutes.
6. Place an Andes Mint half on top after taking them out from the oven. Allow to melt slightly and spread with a spoon.
7. Let cool until chocolate sets before storing.